From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

This recipe is great because it can be made with a wide variety of proteins, including scallops, strips of chicken breast, whole chicken thighs, or strips of pork sirloin rather than pork tenderloin. Just adjust the cooking time according to size of meat used.

It’s an easy meal for dinner, a brunch, girl’s night, bridal shower, graduation party and more!

Gluten-Free Pork with Orange Sauce

Serves 3-4

Ingredients:

• 1+1/4 lb pork tenderloin
• 2 Tablespoon olive oil
• 1 small onion, peeled and finely chopped
• 2 cloves garlic, peeled and finely crushed
• 1 Tablespoon brandy
• 1 Tablespoon orange liqueur
• 1 cup orange juice
• 1 cup chicken stock
• 2 Tablespoon orange marmalade, preferably a marmalade with small, thin pieces of orange peel
• 2 teaspoon dried rosemary tied up in a coffee filter bag, or just cut 2 x 3 “ stems of fresh rosemary and add to liquid
  • For Mexican flavors, use some spicy pepper with cilantro instead of rosemary
  • Try subbing basil for more Italian flavors
• 1 orange, zest grated and orange segmented
• 2 teaspoon cornflour mixed with 1 Tablespoon water
• 1/3 cup cream—optional

Directions:

1. Trim all fat and gristle from pork tenderloin and cut into 1/2” slices – you should get between 12-16 slices.
2. Heat a non-stick skillet over medium heat, then add oil. When hot, add the pork a slice at a time.
3. Cook for about 3 minutes on medium heat until starting to brown, then flip meat and cook for another 3 minutes.
4. Add onion and garlic and stir in well, cook for further 3 minutes until starting to soften.
5. Pull skillet to one side of the flame, add brandy and orange liqueur and flame. The safest way to do this if you are not used to setting fire to a pan is to use the gas gun for the grill. Don’t just use an ordinary match. And don’t bend your face over the pan. Shake the pan gently until flames die down. Make sure the kids and animals aren’t nearby.
6. Add orange juice, orange zest, stock, rosemary bag and marmalade and simmer covered for about 15 minutes until tender.
7. Thicken with cornstarch and water mix. If the skillet lid doesn’t fit well, then a lot of liquid might have evaporated, and the salt flavor will increase. Top up with more orange juice. Allow cornstarch mix to cook for additional 2 minutes. Taste and adjust seasoning and add cream if you want.
8. Serve on top of linguini or rice with green beans, broccoli or carrots. Or with tiny Yukon gold potatoes. Garnish with orange segments.